Pumpkin Oatmeal Cream Pies
These Pumpkin Oatmeal Cream Pies are the perfect treat for fall. Combining chewy pumpkin oatmeal cookies with a delightful maple cream cheese buttercream, they evoke nostalgic flavors while adding a seasonal twist. Ideal for celebrations, gatherings, or simply enjoying at home with a warm drink, these pies will undoubtedly become a favorite. Their unique blend of spices and textures makes them a standout dessert that everyone will love.
Why You’ll Love This Recipe
- Seasonal Flavors: Enjoy the rich taste of pumpkin and warm spices that embody the essence of fall.
- Easy to Make: With straightforward steps, these pies are simple enough for bakers of all levels.
- Versatile Treat: Perfect for gatherings, holiday parties, or just a cozy night in with family.
- Nostalgic Delight: A fun twist on classic cream-filled cookies that brings back childhood memories.
- Customizable Filling: Adjust the flavor by adding different extracts or spices to the cream cheese filling.
Tools and Preparation
To make your baking experience smooth, gather the necessary tools before starting. Having everything ready will help you stay organized and efficient.
Essential Tools and Equipment
- Baking sheets
- Parchment paper
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Cooling rack
Importance of Each Tool
- Baking sheets: Ensure even cooking and allow your cookies to spread properly.
- Parchment paper: Prevents sticking and makes cleanup a breeze.
- Mixing bowls: Helps keep ingredients organized while mixing the dough and frosting.
- Hand mixer or stand mixer: Saves time and effort when whipping up the cream cheese buttercream.
Ingredients
For the Cookies
- 20 tbsp (283g) unsalted butter, browned and reduced down to 1 c (226g), cooled to softened but still cold (see recipe notes)
- 1 1/2 c (180g) all purpose flour
- 1 tbsp chai spice blend or pumpkin spice blend (see recipe notes)
- 1 tsp (5g) baking soda
- 1/2 tsp salt
- 3/4 c (150g) light brown sugar
- 3/4 c (150g) granulated sugar
- 1 (18g) large egg yolk, room temperature
- 1 c (230g) pumpkin puree, blotted (see recipe notes)
- 2 tsp (10ml) vanilla extract
- 2 1/4 c (191g) old fashioned rolled oats
For the Cream Cheese Filling
- 10 tbsp (141g) unsalted butter, browned, reduced down to 8 tbsp (1/2 c, 113g), cooled to solid room temperature texture
- 4 oz. (113g) cream cheese, softened to room temperature
- 2 1/2 c (280g) powdered sugar, sifted
- 1 tsp (5ml) vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp maple extract, optional for maple flavor
- 1/4 tsp salt
- 1-3 tbsp (15-45 ml) milk, as needed
How to Make Pumpkin Oatmeal Cream Pies
Step 1: Prepare Your Oven and Baking Sheets
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking.
Step 2: Make the Cookie Dough
In a large mixing bowl:
1. Cream together the browned butter, light brown sugar, and granulated sugar until fluffy.
2. Add in the egg yolk, pumpkin puree, and vanilla extract; mix well.
3. In another bowl, whisk together flour, chai spice blend, baking soda, and salt.
4. Gradually stir dry ingredients into wet mixture until combined.
5. Fold in rolled oats until evenly distributed.
Step 3: Bake the Cookies
Scoop tablespoon-sized portions of dough onto prepared baking sheets:
Leave enough space between each cookie as they will spread while baking.
Bake for about 10 minutes or until golden around the edges.
Step 4: Prepare the Cream Cheese Filling
In a separate bowl:
1. Beat together browned butter and softened cream cheese until smooth.
2. Gradually add powdered sugar while mixing until fully combined.
3. Stir in vanilla extract, ground cinnamon, maple extract (if using), salt, and enough milk to reach desired consistency.
Step 5: Assemble Your Pumpkin Oatmeal Cream Pies
Once cookies have cooled completely:
Pipe or spread a generous amount of cream cheese filling on one cookie half.
Top with another cookie half to form a sandwich. Repeat until all cookies are filled.
Enjoy your delightful Pumpkin Oatmeal Cream Pies! They’re sure to be a hit this fall season!
How to Serve Pumpkin Oatmeal Cream Pies
These delightful Pumpkin Oatmeal Cream Pies are perfect for any occasion, especially during the fall. Here are some creative serving suggestions to elevate your dessert experience.
Pair with Coffee
- Warm Brewed Coffee: A classic combination, the rich flavors of coffee enhance the sweetness of the cream pies.
- Pumpkin Spice Latte: Celebrate the season with a cozy pumpkin spice latte that complements the spices in your cookies.
Add Ice Cream
- Vanilla Bean Ice Cream: The creamy texture and mild flavor of vanilla bean ice cream pair wonderfully with pumpkin oatmeal cream pies.
- Cinnamon Ice Cream: For a spicier twist, serve with cinnamon ice cream to highlight the warm spices in the cookies.
Garnish Creatively
- Whipped Cream: A dollop of freshly whipped cream on top adds a light and airy touch that balances the richness.
- Caramel Drizzle: Drizzling warm caramel sauce over the pies adds an extra layer of sweetness and decadence.
Serve as Party Favors
- Individually Wrapped Pies: For gatherings, package each pie in clear bags tied with twine for a charming party favor that guests will love.
How to Perfect Pumpkin Oatmeal Cream Pies
To achieve the best results with your Pumpkin Oatmeal Cream Pies, consider these essential tips.
- Use Fresh Pumpkin Puree: Fresh pumpkin puree enhances the flavor and moisture of your pies compared to canned varieties.
- Brown Your Butter: Browning your butter adds depth and richness to both the cookies and the cream filling, making them irresistible.
- Chill Your Dough: Allowing your dough to chill before baking helps maintain shape and results in chewier cookies.
- Don’t Overmix: Mix your ingredients just until combined to keep your cookies tender and prevent them from becoming tough.
- Experiment with Spices: Feel free to customize the spice blend to suit your taste—adding nutmeg or ginger can create a unique twist.
Best Side Dishes for Pumpkin Oatmeal Cream Pies
Complementing your Pumpkin Oatmeal Cream Pies with sides can enhance the overall experience. Here are some ideal pairings.
- Apple Crisp: A warm apple crisp provides a lovely contrast in textures and flavors; its sweetness harmonizes well with pumpkin.
- Cheese Platter: A selection of cheeses, such as brie or aged cheddar, creates a savory balance to the sweet pies.
- Chai Tea: The aromatic spices in chai tea enhance the flavors in pumpkin oatmeal cream pies perfectly.
- Roasted Nuts: Offering a mix of roasted pecans or almonds adds crunch and complements fall flavors beautifully.
- Fruit Salad: A refreshing fruit salad brings brightness and acidity that balances out the sweetness of the pies.
- Hot Chocolate: Pairing these treats with rich hot chocolate makes for a cozy autumn dessert experience.
Common Mistakes to Avoid
Making Pumpkin Oatmeal Cream Pies can be simple, but there are common pitfalls to watch out for. Here are some mistakes you should avoid to ensure your treats turn out perfectly.
- Using warm butter – Warm butter can change the texture of your cookies. Always allow it to cool to room temperature before mixing.
- Not measuring properly – Accurate measurements are crucial in baking. Use a kitchen scale for precise ingredient amounts.
- Ignoring the resting time – Skipping the resting time for the cookie dough can lead to less flavorful cookies. Allow your dough to rest for at least 30 minutes.
- Overbaking the cookies – Overbaked cookies can become hard. Keep an eye on them and remove them from the oven when they are lightly golden.
- Forgetting to sift powdered sugar – Sifting prevents clumps in your cream filling. Always sift powdered sugar before using it in your buttercream.
Storage & Reheating Instructions
Refrigerator Storage
- Store Pumpkin Oatmeal Cream Pies in an airtight container.
- They will last up to one week in the refrigerator.
Freezing Pumpkin Oatmeal Cream Pies
- Wrap each pie individually in plastic wrap and place them in a freezer-safe bag.
- They can be frozen for up to three months.
Reheating Pumpkin Oatmeal Cream Pies
- Oven – Preheat the oven to 350°F (175°C). Place pies on a baking sheet and warm for about 5-10 minutes.
- Microwave – Heat individual pies on a microwave-safe plate for 10-15 seconds until warm.
- Stovetop – Place pies in a skillet over low heat, cover, and heat for about 5 minutes until warmed through.
Frequently Asked Questions
If you have questions about making Pumpkin Oatmeal Cream Pies, you’re not alone! Here are some commonly asked questions.
Can I use fresh pumpkin puree?
Yes, fresh pumpkin puree can be used! Just make sure it’s blotted dry to avoid excess moisture.
What is the best way to store these pies?
Store them in an airtight container in the refrigerator or freeze them for longer shelf life.
How long do these Pumpkin Oatmeal Cream Pies last?
They last about one week in the fridge and up to three months if frozen properly.
Can I customize the filling?
Absolutely! Feel free to add spices or flavor extracts to make it uniquely yours!
Are these suitable for dietary restrictions?
You can modify this recipe by using gluten-free flour and dairy-free alternatives for those with allergies.
Final Thoughts
These Pumpkin Oatmeal Cream Pies are a delightful treat that captures fall’s essence. Their spiced oatmeal cookies paired with creamy filling create a comforting dessert perfect for any occasion. You can easily customize these pies with different spices or flavors, making them versatile and fun. Don’t hesitate—give this recipe a try and enjoy a cozy bite of autumn bliss!
Pumpkin Oatmeal Cream Pies
- Total Time: 30 minutes
- Yield: Approximately 12 pies 1x
Description
Indulge in the warm, comforting flavors of fall with these delightful Pumpkin Oatmeal Cream Pies. Featuring chewy pumpkin oatmeal cookies paired with a luscious maple cream cheese buttercream filling, these treats perfectly blend nostalgic tastes with seasonal flair. Ideal for autumn gatherings, holiday festivities, or cozy nights at home, they promise to be a hit among friends and family. Their unique combination of spices and textures will make every bite a memorable experience that encapsulates the essence of autumn.
Ingredients
- 20 tbsp (283g) unsalted butter, browned and reduced down to 1 c (226g), cooled to softened but still cold
- 1 1/2 c (180g) all purpose flour
- 1 tbsp chai spice blend or pumpkin spice blend
- 1 tsp (5g) baking soda
- 1/2 tsp salt
- 3/4 c (150g) light brown sugar
- 3/4 c (150g) granulated sugar
- 1 (18g) large egg yolk, room temperature
- 1 c (230g) pumpkin puree, blotted
- 2 tsp (10ml) vanilla extract
- 2 1/4 c (191g) old fashioned rolled oats
- 10 tbsp (141g) unsalted butter, browned, reduced down to 8 tbsp (1/2 c, 113g), cooled to solid room temperature texture
- 4 oz. (113g) cream cheese, softened to room temperature
- 2 1/2 c (280g) powdered sugar, sifted
- 1 tsp (5ml) vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp maple extract, optional for maple flavor
- 1/4 tsp salt
- 1–3 tbsp (15–45 ml) milk, as needed
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a mixing bowl, cream together browned butter, light brown sugar, and granulated sugar until fluffy. Add egg yolk, pumpkin puree, and vanilla; mix well.
- In another bowl, whisk flour, chai or pumpkin spice blend, baking soda, and salt. Gradually add to the wet mixture and fold in oats.
- Scoop tablespoon-sized dough portions onto prepared sheets, spacing them apart. Bake for about 10 minutes or until golden around the edges.
- For the cream cheese filling, beat browned butter and cream cheese until smooth; gradually add powdered sugar and mix in vanilla, cinnamon, maple extract (optional), salt, and milk as needed.
- Once cooled, spread cream cheese filling on half of the cookies and sandwich with another half.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie (75g)
- Calories: 230
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
